Description
A rich and creamy soup featuring ground beef, potatoes, and melted cheddar, perfect for a comforting dinner.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Yukon gold or russet)
- 4 cups chicken broth
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 cup heavy cream
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional garnishes: crispy bacon bits, sliced green onions, extra shredded cheese
Instructions
- Heat the olive oil in a large pot over medium heat, add the diced onion and minced garlic, and cook until softened and fragrant, about 3 to 4 minutes.
- Add the ground beef to the pot, break it up with a spoon, and cook until browned and no longer pink, then drain any excess grease if needed.
- Stir in the diced potatoes and chicken broth, bring the pot to a boil, then reduce to a simmer and cook for 15 to 20 minutes until the potatoes are fork tender.
- Pour in the milk and heavy cream, stir to combine, and warm the soup through without letting it come to a full boil, about 3 to 5 minutes.
- Gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth and slightly thickened.
- Season the soup with salt and pepper to taste, simmer gently for another 5 minutes to let the flavors marry.
- Ladle into bowls and finish with garnishes like crispy bacon bits and sliced green onions for texture and color.
Notes
Refrigerate leftovers in an airtight container for up to 4 days, or freeze portions for up to 3 months. When reheating, add a splash of milk if needed to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/4 to 1 1/2 cups
- Calories: 620
- Sugar: 5g
- Sodium: 900mg
- Fat: 46g
- Saturated Fat: 24g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg